world' s best Vegetable Pizza with wholemeal Pizza Dough

Sometimes I wish I had grown up in Italy. Pizza, pasta all day long. But since we are here in Germany, I prefer to bring a piece of Italy to my home, that is a good alternative. And to celebrate this, I have for you the world's best wholemeal pizza dough with what I think is the best topping. The dough is made really easy and consists of a mixture of wholemeal wheat and type 550 wheat flour. Of course, you need a little preparation time so that it has enough time to rise. But once it is ready, it tastes heavenly yummy!

And this pizza looks just delicious as it is, doesn't it? Sure, you could top it with lots of (vegan) cheese to get as close as possible to the Italian original, but I personally don't miss the cheese at all. If I really feel like it, I can top the pizza with a little bit of vegan cheese, but basically I still find rocket the best topping.

After letting the dough rise for 60 minutes, it is divided into 4 parts and left to rest for another 30 minutes. After that it is really big and fluffy from the inside. This is how the dough should look when it is ready to bake:

When you roll out the dough to cover it afterwards, you should be very careful, because we don't want all the air in the dough to disappear again. So it is best to treat the dough very gently and roll it out carefully with the rolling pin.

Afterwards, you can choose your topping, which in my case always consists of tomato sauce, paprika, zucchini, mushrooms, onions and arugula (although the arugula is only added after the baking is finished).

If you like the recipe, feel free to leave me a rating, a comment or visit me on Pinterest or Instagram to be always up to date.

world' s best Vegetable Pizza with wholemeal Pizza Dough

You know that, you can't decide between the "whole grain" and the "normal/unhealthy" variant? Well, who recognizes himself? So that you don't have to decide for one, I've got the world's best wholemeal pizza dough for you with what I think is the best topping right on top!

Duration 20 + 90 minutes
Ingredients for 4 pizzas
For the dough:
  • 250g wholemeal wheat flour
  • 150g wheat flour type 550
  • 2,5 tablespoons of olive oil
  • 2 teaspoons of salt
  • 200g lukewarm water
  • 1/2 cube fresh yeast or 1 package dry yeast
  • 1 tablespoon liquid sweetener (here agave syrup)
For the topping:
  • 1 (red) pepper
  • 100g mushrooms
  • 1/2 courgette
  • 1 onion
  • 50g rocket
  • 200g strained tomatoes
  • dried oregano, salt, pepper
  • optional: 100g grated vegan cheese
Dough preparation:
  1. pour lukewarm water into a bowl and let the yeast dissolve completely while stirring
  2. add flour, olive oil, salt, agave syrup and knead firmly with your hands until it is elastic and smooth
  3. place the kneaded dough in another bowl covered with olive oil, cover with a clean tea towel and leave to rise in a warm place for about 60 minutes until the dough has doubled
  4. knead the dough again lightly (!) on the floured work surface, divide it into 4 parts and put it on a floured baking tray, cover it and let it rise for another 30 minutes while you prepare the topping
Prepare topping:
  1. mix the strained tomatoes with oregano, salt and pepper in a bowl
  2. chop the peppers and onions
  3. thinly slice mushrooms and courgettes
Finish the pizza:
  1. preheat oven to 220°C circulating air¹
  2. dust the work surface with flour
  3. rub the rolling pin with flour
  4. carefully roll out the dough in a circle with a rolling pin² and place it on a baking tray lined with baking paper
  5. cover with tomato sauce, mushrooms, peppers, zucchini
  6. Bake for about 20-30 minutes on the middle shelf
  7. add fresh rocket salad
¹ If you use a pizza stone, heat up the oven on the highest level with the stone for about 1 hour before baking. The pizza will then take only about 10 minutes to bake.
² Do not press too hard to prevent too much air from being expelled from the dough, so that it remains nice and fluffy.
Nutritional values for 1 pizza with toppings
484 kcal
vegan healthy easy quick non dairy for kids simple baking Wholemeal without yeast vegetables lecker Basic heart italian kitchen Pizza dough
Previous recipe Next recipe